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Domaine Forey

Regis Forey says he picked on the early side in 1997 because he was afraid of a disequilibrium between alcohol and matiere. Although grape sugars reached the 12.5%-12.7% range, none of the crus needed to be acidified. (In contrast, Forey says he harvested a bit too late in '98: sugars were even higher and more cuvees needed to be acidified.) "1997 should be flowery and aromatic," notes Forey, "without pronounced acid or hard tannins they're made to drink with pleasure after two or three years. It a balanced vintage without dilution," he adds, "better than '94, '92 and '91." Forey did a vendange verte in most of his crus in 1996, as well as a considerable amount of saignee although the '96s are closing down, Forey prefers them to his '95s, but maintains that "1993 is the best of all."

From 1997 and 1996 Red Burgundies (Mar 1999) by Stephen Tanzer

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1996 Vosne-Romanee Petits Monts

Color: Red

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